- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups low-fat milk
- 1/4 cup white sugar
- 1/4 cup Dutch-process cocoa powder
- 2 tablespoons cornstarch
- 1 tablespoon brandy (optional)
- 1/8 teaspoon salt
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
08/26/2019
recipepes.com
easy chocolate custard, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
